Curried Sweet Potato Soup with Spiced Pepitas

• servings: 4 servings
• total time: 40 minutes

Ingredients

¼ cup, extra-virgin olive oil, divided

3½ teaspoons, curry powder, divided

3 , garlic cloves, minced, divided

1 tablespoon, grated fresh ginger, divided

4½ cups, water

2 pounds, sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick

1 (14-ounce) can, coconut milk

½ cup, white miso

1 teaspoon, table salt, divided

⅓ cup, raw pepitas

⅛ teaspoon, cayenne pepper

Directions

Recipe Instructions

Top with chopped fresh cilantro, if desired.

Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add 1 tablespoon curry powder, 2 garlic cloves, and 2 teaspoons ginger and cook until fragrant, about 30 seconds. Add water, sweet potatoes, coconut milk, miso, and ¾ teaspoon salt and bring to simmer over high heat. Reduce heat to medium-low and simmer until potatoes are very tender, about 15 minutes.

Meanwhile, cook pepitas, cayenne, and remaining 2 tablespoons oil, ½ teaspoon curry powder, and ¼ teaspoon salt in 8-inch skillet over medium heat until pepitas are golden, 3 to 5 minutes. Stir in remaining garlic and ginger and cook until fragrant, about 30 seconds. Set aside.

Using immersion blender, blend soup until smooth, about 2 minutes. Serve soup drizzled with spiced oil and pepitas.

Test Kitchen Techniques

Nutrition

• Calories: 648
• Total Fat: 42 g
• Saturated Fat: 22 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 0 miligrams
• Sodium: 1526 miligrams
• Total Carbohydrate: 50 g
• Total Sugars: 12 g
• Protein: 14 g